Pumpkin, poppy seed and lemon loaf

Pumpkin, poppy seed and lemon loaf
  • Serves icon for lots of people
  • Time icon Ready in just over 1 hour

This moist, moreish pumpkin, poppy seed and lemon loaf is a lovely autumnal teatime treat. It’s also a great way to sneak more fruit and veg into your children’s diets!

Nutrition: per serving

Calories
189
Fat
6.69g (3.1g saturated)
Protein
3.38g
Carbohydrates
30.7g (16.6g sugar)
Salt
0.36g
Calories
189
Fat
6.69g (3.1g saturated)
Protein
3.38g
Carbohydrates
30.7g (16.6g sugar)
Salt
0.36g

Ingredients

  • 225g peeled and deseeded pumpkin or butternut squash, cubed
  • 4 tbsp full fat milk
  • 1 large egg
  • 175g self-raising flour
  • ½ tsp baking powder
  •  ¼ tsp bicarbonate of soda
  • 150g caster sugar
  • 1½ tsp mixed spice
  • ½ tsp grated nutmeg
  • 50g unsalted butter, cut into small pieces
  • 2 tbsp poppy seeds
  • Grated zest of 1 small lemon

Method

  1. Preheat the oven to 180°C/fan160°C/gas 4. Grease a 900g loaf tin and line with baking paper or greaseproof paper, then grease well once more. Cook the pumpkin in boiling water for 10-15 minutes, until tender. Drain well and leave until the steam dies down, then blend to a smooth purée in a food processor. Scoop into a mixing bowl and mix in 3 tablespoons milk and the egg.
  2. Sift the flour, baking powder, bicarbonate of soda, sugar, mixed spice, nutmeg and seasoning into the cleaned bowl of the food processor. Add the butter and process until the mix looks like fine breadcrumbs. Add to the purée and stir until just mixed, adding the remaining milk if the mixture seems dry. Stir in the poppy seeds and grated lemon zest. Spoon the mix into the loaf tin and bake for 45 minutes until well risen and golden.
  3. Remove the cake from the tin and cool on a wire rack. Remove the paper and serve cut into slices.

delicious. tips

  1. The purée gives a wonderfully moist texture and will keep in an airtight tin for a week.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Carrot cake recipes

Eric Lanlard’s carrot and pumpkin celebration cake

We couldn’t celebrate delicious. magazine’s 15th birthday without a cake – and who better to...

Save recipe icon Save recipe icon Save recipe

Spiced pumpkin muffins with cream cheese icing

Use the pumpkin flesh from your Halloween lantern to rustle up these moist and moreish...

Save recipe icon Save recipe icon Save recipe

Bonfire Night recipes

Sticky toffee pumpkin cupcakes

Make the most of pumpkin while it’s in season with this special sticky toffee cupcake...

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine